Walnut and poppy seed rolls have always been a beloved staple in traditional Croatian cuisine. The practice of making this sweet dough filled with scented ingredients dates a long way back and the tradition has kept throughout Croatia. The usual season for rolls like this one is definitely Christmas time.
There’s a lot involved in making this, but you just need to get the hang of it and feel the dough properly. This dough needs enough time for resting and doubling in volume, don’t rush it. It needs to be done twice. I definitely recommend making the dough on the softer side. After baking, it needs to be light and fluffy. Make sure that the filling is not too dry or too liquid, as the dough won’t bake properly. There are a couple of things to consider here, but working with this type of sweet and rich, buttery dough is very rewarding. Not to mention the beautiful flavor spreading throughout your house as you bake it. For me, it’s always a reminder of my childhood days and beautiful times when family would gather around Christmas table and my grandma would bake walnut roll. I will always try to keep this tradition alive. I made this roll slightly different than the usual shape. I formed it into a circle, imitating a wreath. 
Croatian Walnut roll
- Total Time: 3 hours
- Yield: 1 roll 1x
Description
A beautiful and rich Croatian Walnut Roll, filled with ground walnuts and a hint of lemon zest, traditionally enjoyed during the holidays.
Ingredients
- 1 package dry yeast
- 1.7 oz (50 g) sugar
- 17.6 oz (500 g) all-purpose flour
- Pinch of salt
- 1 egg
- 2.1 oz (60 g) butter
- 1 cup (250 ml) lukewarm milk
- Zest of 1 lemon
- 17.6 oz (500 g) ground walnuts
- 3.5 oz (100 g) sugar
- 1/2 cup (120 ml) milk
- 1 tsp vanilla extract
- 1 egg yolk (for brushing)
- Powdered sugar, for dusting
Instructions
- Ensure all ingredients are at room temperature. In a small bowl, combine the yeast with lukewarm milk, a pinch of sugar, and a pinch of flour. Let it sit in a warm place for 5-10 minutes until frothy.
- In a large bowl, mix the flour, sugar, and salt. Add the egg, butter, and lemon zest. Pour in the yeast mixture and knead the dough until smooth and elastic, about 10 minutes.
- Cover the dough with a clean cloth and let it rise in a warm place until doubled in size, about 1-2 hours.
- For the filling, combine ground walnuts, sugar, milk, and vanilla extract in a saucepan. Cook over low heat, stirring constantly, until the mixture thickens slightly. Let it cool.
- Once the dough has risen, roll it out on a floured surface into a rectangle about 1/4 inch thick.
- Spread the walnut filling evenly over the dough, leaving a small border around the edges.
- Roll the dough tightly into a log and shape it into a circle, pinching the ends together to seal.
- Place the roll on a baking sheet lined with parchment paper. Cover and let it rise again for about 30 minutes.
- Preheat the oven to 350°F (175°C). Brush the roll with beaten egg yolk.
- Bake for 30-40 minutes, or until golden brown and cooked through. Allow to cool slightly before dusting with powdered sugar.
Notes
Make sure the dough is soft for a light and fluffy texture. Allow the dough to rise until doubled in volume for best results. The filling should not be too dry or too liquid to ensure proper baking. This roll can be shaped into a wreath for a festive presentation. Store in an airtight container to keep it fresh.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: Croatian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20
- Sodium: 150
- Fat: 16
- Carbohydrates: 45
- Fiber: 3
- Protein: 8
- Cholesterol: 40
How do you keep the rolls from splitting across the top
Hi Tamara,
I was wondering if you have heard of a cookie that looks like a crescent made with yeast and lard, but is filled with walnuts egg whites and sugar? The left over filling is used to make nut roll that looks identical to yours! My great grandma was from Grabrovnica. All of the women in my family make these cookies. We don’t know what to call them,so we call them ‘Croatians’.